Pretzel Dogs Sausage (Print Version)
Plump sausages bundled inside golden chewy pretzel dough, sprinkled with chunky salt, and served nice and toasty.
# Ingredients:
→ Sausages
01 -
15 hot dog sausages
→ Pretzel Dough
02 -
2 tablespoons vegetable oil to grease pans
03 -
57 grams melted unsalted butter
04 -
560 grams plain flour
05 -
9 grams active dry yeast
06 -
5 grams kosher salt
07 -
13 grams white sugar
08 -
360 milliliters warm water
→ Baking Soda Bath
09 -
120 grams baking soda
10 -
2.4 liters water
→ Egg Wash and Topping
11 -
One egg yolk whisked together with 15 ml water
12 -
5 grams coarse salt or chunky pretzel salt
# Steps:
01 -
Pop the tray in your hot oven and cook for about 12 minutes. Take out when they're a deep golden color and enjoy right away.
02 -
Give the pretzel dogs a good brush with the egg yolk mix. Sprinkle as much coarse salt as you like on top.
03 -
Drop each pretzel-wrapped sausage into the simmering baking soda water for half a minute. Fish them out with a slotted spoon and set on the lined sheets.
04 -
Flip the dough out onto a greased worktop. Split into 15, roll each into a rope, and wrap those ropes around your sausages. Don't forget to press the ends tight so it sticks.
05 -
Fire up your oven to 232°C. Throw parchment on two baking trays. Boil 2.4 liters water with all the baking soda in a big pot.
06 -
Rub a bit of oil on the ball of dough, toss a towel over the bowl, and set somewhere cozy till it looks about twice as big (it'll take roughly an hour).
07 -
Dump the flour and melted butter into your yeast mix. Start your mixer on low with the dough hook until it starts coming together. Turn to medium and let it knead till the dough looks smooth and starts pulling clean from the sides, about 4–5 minutes.
08 -
Pour warm water, sugar, salt, and the yeast in your mixer bowl. Stir it gently and wait 4 or 5 minutes till it gets a little bubbly up top.
# Notes:
01 -
Let dough rise until you see it double. Sometimes that happens faster or slower.
02 -
Swap your trays around halfway through the bake so everything browns up nice and even.
03 -
They're great dunked in mustard or whatever dips you fancy.